Camellia Sinensis. Most teas actually come from the camellia sinensis bush. When the leaves of the camellia sinensis are picked, the type of tea to be produced will depend on how it is processed. You’ll get a green tea when the leaves are withered and lightly steamed or pan fried, dark tea when the leaves are fermented until dark, and oolong when leaves are partially fermented.
Earl Grey. This is a widely known type of black tea. You can make your own earl grey by adding fragrant citrus oil to normal black tea. The oil is extracted from the crust of the bergamot orange, a unique citrus fruit grown mainly in Italy and France.
Red Tea. This type of tea comes from either rooibos or honeybush plants. Unlike the camellia sinensis teas, they do not have caffeine. However, they a fruity, roughly sweet flavor and a higher antioxidant level than common green teas.
Herbal Tea. There are thousands of possibilities when it comes to herbal tea. A herbal tea is quite simply any tea produced by steeping plant matter, except camellia sinensis, in water. Common herbs around the world are mint, sage, and lemon balm. Flowers are also often used like the lavender, chamomile, hibiscus or roses. Bark can likewise be used such as the cinnamon. Actually, most herbal teas are a mix of many different items. You can try making your own blend with your favorite herbs.
White Tea. This type of tea is produced on a small-scale mainly in China. White tea plant harvest only takes place in early spring and is subjected to a wilting and drying process. Chinese white teas tend to be enriched with fruit flavors as well.
Green Tea. This is probably the most common type of tea and known to offer great health benefits as well. Japanese types like sencha and gyokuro are popular green teas. Sencha tea has floral fragrance and a stunning yellow greenish color. It can be your everyday green tea as it will help you relax and give you energy as well. Gyokuro on the other habd tea is regarded as the finest Japanese green tea as it is quite rare and expensive. Gyokuro is grown under shade to improve its chlorophyll content. If you want a fine tea with sweeter taste and less caffeine content, Gyokuro is a great choice.
Matcha. In Japanese, matcha means "finely powdered tea." This type of green tea has been completely pulverized. Its fine powder can be mixed with water and consumed without straining. Such tea has about ten times the antioxidant power of regular green teas. It is likewise very easy to incorporate into recipes.
Bancha tea. This kind of tea has a combination of green tea antioxidants and an intense woody taste. Compared to other teas, Bancha is inexpensive and low in caffeine. It has two subtypes: Hojicha, which is a roasted reddish brown tea, and Genmaicha, a delicate mixture of tea leaves and roasted rice grain.
Oolong and Black Teas. These two types of teas are oxidized even longer before being baked. Oolong tea is a cross between green and black tea. Some oolongs give in a flowery taste, while others provide a more woody taste. Black tea is the most consumed type of tea worldwide and is the most oxidized.
